RIB EYE STEAK MARINADE RECIPES: 2025

Grilled Rib Eye Steaks Marinade



Grilled Rib Eye Steaks Marinade

This guide gives you one master marinade, plus three elite variations, and chef-level grilling technique to take your rib eye from good to spectacular.

🥩 I. MASTER RIB EYE MARINADE (Balanced, Bold & Versatile)

⭐ Ingredients (for 2–4 rib eye steaks)

  • 1/3 cup olive oil

  • 1/4 cup soy sauce

  • 3 tbsp Worcestershire sauce

  • 3 tbsp balsamic vinegar or red wine vinegar

  • 2 tbsp Dijon or grain mustard

  • 1 tbsp brown sugar or honey

  • 4 cloves garlic, minced

  • 1½ tsp black pepper

  • 1 tsp smoked paprika

  • 1 tsp onion powder

  • 1–2 tsp crushed red pepper flakes (optional)

  • Fresh herbs: 1 tbsp finely chopped rosemary + 1 tbsp thyme

Flavor Profile

✔ Savory
✔ Slightly sweet
✔ Aromatic with garlic + herbs
✔ Perfect for char + caramelization

🍶 II. HOW TO MARINATE (Chef-Level Detail)

  1. Mix the Marinade:
    Whisk all ingredients until emulsified. You want a glossy, slightly thick marinade.

  2. Prepare the Rib Eyes:

    • Pat steaks dry

    • Lightly score edges of fat to prevent curling

    • Season lightly with salt & pepper before marinating

  3. Marinate Times:

    • Minimum: 30 minutes

    • Optimal: 2–4 hours

    • Max: 8 hours (rib eye is fatty enough, so long marinades are forgiving)

  4. Refrigerate:
    Keep covered, refrigerated the entire time.
    Turn steaks halfway through for even absorption.

  5. Dry Before Grilling:
    Remove from marinade and pat dry lightly — this gives you better grill marks and a crisp crust.

🔥 III. GRILLING THE RIB EYE (PRO TECHNIQUE)

1. Pre-Heat the Grill

  • Heat to 450–500°F (230–260°C)

  • Clean and oil the grates right before cooking

2. Cook the Steak

Place rib eyes on the hottest part of the grill.

Grill Times (1–1¼ inch rib eyes)

Flip only once for best crust.

3. Rest the Steak

Let the steak rest 5–8 minutes, tented with foil.
This traps the juices and keeps the interior tender.

🌡 IV. TEMPERATURE GUIDE (PRO ACCURACY)

Use a meat thermometer for precision:

  • Rare — 125°F / 52°C

  • Medium-rare — 130–135°F / 54–57°C

  • Medium — 140–145°F / 60–63°C

  • Medium-well — 150–155°F / 65–68°C

🌿 V. THREE PREMIUM MARINADE VARIATIONS

1️⃣ Garlic–Herb Steakhouse Marinade (Classic & Aromatic)

  • 1/3 cup olive oil

  • 3 tbsp Worcestershire

  • 2 tbsp lemon juice

  • 6 cloves garlic, smashed

  • 1 tbsp chopped rosemary

  • 1 tbsp thyme

  • 1 tsp black pepper

Flavor: Bright, herbal, beef-forward

2️⃣ Smoky Bourbon Brown Sugar Marinade (Sweet Heat + Caramelized)

  • 1/4 cup bourbon

  • 1/4 cup soy sauce

  • 2 tbsp brown sugar

  • 1 tbsp Dijon mustard

  • 4 garlic cloves

  • 1 tsp smoked paprika

Flavor: Bold, sweet, char-friendly

3️⃣ Soy–Ginger Asian Marinade (Umami + Tenderizing)

  • 1/3 cup soy sauce

  • 3 tbsp honey

  • 2 tbsp sesame oil

  • 1 tbsp rice vinegar

  • 1 tbsp grated ginger

  • 3 garlic cloves

  • 1 tbsp sriracha or chili paste

Flavor: Savory, sweet, gently spicy

🍽 VI. SERVING SUGGESTIONS (High Value)

Perfect Sides:

Sauces to Pair:

🧠 VII. CHEF TIPS FOR PERFECT GRILLED RIB EYE

  • Let steaks sit 20 minutes at room temperature before grilling.

  • Salt the steak lightly even if marinade has salt — salt enhances crust formation.

  • For extra crust: Press rib eye slightly into the grill grates on first contact.

  • Always rest the steak before slicing or serving.

  • Drizzle melted butter + herbs on top for a glossy finish.


OTHER RECIPES

RIB EYE STEAK MARINADE RECIPE INGREDIENTS

* 1/2 cup soy sauce
* 1/2 cup sliced green onions
* 1/4 cup packed brown sugar
* 2 garlic cloves, minced
* 1/4 teaspoon ground ginger
* 1/4 teaspoon pepper
* 2 1/2 pounds beef rib eye steaks

RIB EYE STEAK MARINADE RECIPE INSTRUCTIONS

1. In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Enjoy the rib eye steak marinade !
Rib eye-steak-marinade: greek-style-rib-eye-steaks.



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Rib Eye Steaks with a Soy and Ginger Marinade

https://www.allrecipes.com/thmb/Z3H0wyqRHAzDjHYQOdaHTSlGl2g%3D/1500x0/filters%3Ano_upscale%28%29%3Amax_bytes%28150000%29%3Astrip_icc%28%29/4524917-rib-eye-steaks-with-a-soy-and-ginger-marinade-Trish-4x3-1-01f4d6646a6e4770896044c73cfa5386.jpg?utm_source=chatgpt.com

Rib Eye Steaks with a Soy and Ginger Marinade

A deeply savory, slightly sweet, umami-packed grilled rib eye that uses a bold Asian-inspired marinade to tenderize and add layers of flavor.


⭐ Ingredients (Serves 2–4)

For the Marinade

  • 1/3 cup soy sauce (light soy for saltiness; dark soy for deeper color)

  • 3 tbsp rice vinegar or lime juice

  • 3 tbsp honey or brown sugar

  • 2 tbsp sesame oil

  • 4 cloves garlic, minced

  • 1½ tbsp fresh ginger, finely grated

  • 1–2 tbsp oyster sauce (optional but adds deep umami)

  • 1 tbsp chili paste (sambal oelek or sriracha) – optional

  • 1 tbsp toasted sesame seeds

  • 2 green onions, chopped

For the Steaks

  • 2–4 rib eye steaks (1 to 1¼ inch thick)

  • Freshly cracked black pepper

  • 1–2 tbsp neutral oil (for grill or pan)

🔥 Instructions (High Detail)

1. Prepare the Marinade

  1. In a mixing bowl, whisk together soy sauce, vinegar/lime, honey, sesame oil, garlic, ginger, oyster sauce, chili paste, sesame seeds, and green onions.

  2. Taste the marinade — it should be salty, sweet, tangy, and aromatic. Adjust honey or vinegar to balance.

Pro Tip

✔ Add ¼ cup pineapple juice for natural tenderizing and extra sweetness.
✔ Add 1 tsp fish sauce for deeper savory richness.

2. Marinate the Rib Eyes

  1. Pat steaks dry with paper towels.

  2. Place steaks in a large zip bag or shallow dish.

  3. Pour marinade over steaks and coat well.

  4. Marinate:

    • Minimum: 30 minutes

    • Ideal: 2–4 hours

    • Maximum: 8 hours (too long can over-soften the surface)

Pro Tip

✔ Keep the steaks partially exposed to air for the last 20 minutes before cooking to dry the surface — this helps create a better crust.

3. Grill or Sear the Steaks

🔥 Grill Method (Best for Caramelization)

  1. Preheat grill to medium-high heat (450–500°F / 230–260°C).

  2. Lightly oil the grates.

  3. Remove steaks from marinade and pat lightly (do NOT rinse).

  4. Grill:

  5. Brush a little leftover marinade on the steaks during the last minute for extra gloss and flavor (optional, only if marinade hasn’t contacted raw meat or if boiled).

🥘 Cast-Iron Sear (Indoor Method)

  1. Heat skillet over high until smoking.

  2. Add 1 tbsp neutral oil.

  3. Sear steaks 3–4 minutes per side.

  4. Reduce heat, add 1 tbsp butter + sliced garlic + green onions for basting.

4. Let the Steaks Rest

Let rest 5–8 minutes on a board, tented lightly with foil.
This allows juices to redistribute and keeps the steak tender.

🌿 Finishing Touches / Garnishes

  • Thin-sliced green onions

  • Extra sesame seeds

  • A drizzle of toasted sesame oil

  • Lime wedges

  • Fresh chopped cilantro

  • Chili crisp or crushed red pepper for heat

🍽 Serving Suggestions (High Value)

Pair your Soy–Ginger Rib Eye with:

Starch Options

Vegetable Sides

🔄 Variations & Flavor Boosts

1. Korean Style (Galbi-Inspired)

Add:

  • ¼ cup pureed Asian pear

  • 1 tbsp gochujang

  • 1 tsp black pepper
    Creates a sweet-spicy caramelized crust.

2. Japanese Style

Add:

3. Spicy Thai Style

Add:

🧪 Doneness Temperature Guide

  • Rare: 125°F (52°C)

  • Medium-rare: 130–135°F (54–57°C) — recommended

  • Medium: 140–145°F (60–63°C)

  • Medium-well: 150–155°F (66–68°C)

📌 Chef’s Extra Tips

  • Rib eye shines when cooked to medium-rare to maintain marbling juiciness.

  • Always preheat your grill/pan until very hot for best crust.

  • Never cut the steak while it’s resting — you lose the juices.

  • For extra flavor, add a ginger–soy compound butter on top when serving.


OTHER RECIPES

A nice rib eye steak marinade recipe to try !
Rib Eye Steak Marinade Recipe INGREDIENTS

* 1/2 cup soy sauce
* 1/4 cup real maple syrup
* 6 cloves garlic, minced
* 1 tablespoon grated fresh ginger
* 1 teaspoon mustard powder
* 1/2 teaspoon sesame oil
* 1/4 teaspoon hot pepper sauce
* 1/2 cup beer
* 4 (10 ounce) beef rib eye steaks

Rib Eye Steak Marinade Recipe INSTRUCTIONS

1. In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
2. Prepare rib eye steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place rib eye steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in rib eye steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
3. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the rib eye steak. The rib eye steak marinade recipe is ready to serve...enjoy the steak ! Nice !
rib-eye-steak-in-gremolata-recipe

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RIB EYE STEAK



RIB EYE STEAK RECIPES

This guide includes 5 elite methods:

1️⃣ Classic Grilled Rib Eye
2️⃣ Pan-Seared Rib Eye with Garlic Butter
3️⃣ Reverse-Sear Thick Rib Eye
4️⃣ Herb-Marinated Rib Eye (Steakhouse Style)
5️⃣ Asian Soy-Garlic Rib Eye

Each recipe includes pro-level techniques, doneness guides, and flavor upgrades.

1. CLASSIC GRILLED RIB EYE (STEAKHOUSE STYLE)

Ingredients

  • 2 rib eye steaks (1¼–1½ inches thick)

  • 1–2 tbsp olive oil

  • 2 tsp kosher salt

  • 1½ tsp coarse black pepper

  • ½ tsp garlic powder

  • Optional: rosemary sprigs + 2 tbsp butter (for basting)

Instructions

  1. Dry the steaks thoroughly with paper towels.

  2. Rub with olive oil, salt, pepper, garlic powder.

  3. Preheat grill to 500–550°F (260–290°C).

  4. Sear over high heat, 3–4 minutes each side.

  5. Move to indirect heat and cook 3–8 more minutes depending on doneness.

  6. Add butter + rosemary at the end to melt over the top.

  7. Rest 5–10 minutes.

Doneness Guide

2. PAN-SEARED RIB EYE WITH GARLIC BUTTER (CAST IRON)

Ingredients

  • 1–2 rib eye steaks

  • Salt & pepper (generous amounts)

  • 2 tbsp neutral oil

  • 3 tbsp butter

  • 3 garlic cloves, crushed

  • Fresh thyme or rosemary

Instructions

  1. Heat cast iron over high heat until smoking.

  2. Oil the steak (not the pan).

  3. Sear 2–3 minutes until deep brown.

  4. Flip → Add butter, garlic, and herbs.

  5. Tilt the pan and baste with melted butter for 1–2 minutes.

  6. Cook to target doneness.

  7. Rest before slicing.

Why It’s Amazing

3. REVERSE-SEAR RIB EYE (BEST FOR THICK CUTS)

Ingredients

  • 2 rib eyes (1¾–2½ inches thick)

  • Salt + pepper

  • 1 tbsp oil

Instructions

  1. Preheat oven or grill to 250°F (120°C).

  2. Season steaks liberally with salt and pepper.

  3. Cook indirectly until internal temperature reaches:

  4. Heat a skillet or grill to blistering-hot (500–650°F).

  5. Sear 1–2 minutes per side for a perfect crust.

Why It Works

  • Most even pink color edge-to-edge.

  • Maximum tenderness and control.

4. HERB-MARINATED STEAKHOUSE RIB EYE

Ingredients

Marinade:

  • ¼ cup olive oil

  • 2 tbsp lemon juice

  • 1 tbsp chopped rosemary

  • 1 tbsp chopped thyme

  • 4 cloves garlic, minced

  • 1 tsp Dijon mustard

  • 1 tsp salt + ½ tsp pepper

Instructions

  1. Mix marinade ingredients.

  2. Marinate steaks 1–3 hours (no longer—rib eye is already fatty).

  3. Sear on a hot grill or pan until caramelized.

  4. Finish in indirect heat until desired doneness.

Best For

  • Those who love herbal, bright, fragrant flavors.

5. ASIAN SOY-GARLIC RIB EYE (SWEET–SAVORY GLAZE)

Ingredients

  • 3 tbsp soy sauce

  • 1 tbsp honey or brown sugar

  • 1 tbsp sesame oil

  • 3 garlic cloves, minced

  • 1 tbsp rice vinegar

  • ½ tsp black pepper

  • Optional: 1 tsp grated ginger

Instructions

  1. Mix marinade ingredients.

  2. Marinate steaks 30–60 minutes.

  3. Grill or sear quickly (sugars caramelize fast).

  4. Brush extra marinade during last minute for glaze.

Flavor Profile

PRO TIPS FOR PERFECT RIB EYE

1. Dry the steak before cooking

Moisture prevents browning—pat completely dry.

2. Season heavily

Rib eye is thick and rich; needs bold seasoning.

3. Let rest 5–10 minutes

Prevents juices from spilling out.

4. Use a thermometer

Perfect steak is about precision, not guesswork.

5. Avoid piercing the meat

Tongs only—no forks.

OTHER RECIPES


INGREDIENTS
  • 6 rib eye steaks
  • 3 tbsp. soy sauce
  • 1 tbsp. minced garlic
  • 1 tsp. ground cumin
  • 1/8 tsp. pepper
  • 1/2 c. butter
  • 1 lb. fresh mushrooms, sliced
  • 2 tbsp. white wine
INSTRUCTIONS

Season rib eye steaks in soy sauce, garlic, cumin and pepper. 

Set aside. Saute mushrooms in 1/4 cup butter. 

Add wine and sprinkle with seasonings. 

Saute seasoned rib eye steaks in 1/4 cup butter (or grill) to desired doneness. 

Top with mushroom sauce! The rib eye steak recipe is ready to serve...! Enjoy it !
bobs-grilled-rib-eye-steaks.

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Grilled Rib Eye Steak Recipe



Why Rib Eye Is the King of the Grill

A rib eye is naturally rich in fat marbling, giving it:

  • Big, beefy flavor

  • Tender texture

  • Self-basting juiciness on the grill

This recipe honors the cut by using simple seasonings, flame-kissed heat, and a brief rest to lock in juices.

INGREDIENTS

Steak

  • 2 rib eye steaks, 1¼–1½ inches thick (bone-in or boneless)

  • 1–2 tbsp olive oil

  • 1½–2 tsp kosher salt

  • 1 tsp coarse black pepper

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Optional: pinch of smoked paprika

  • Optional: fresh rosemary or thyme sprigs (for basting)

Compound Butter (Optional but Amazing)

  • 4 tbsp softened unsalted butter

  • 1 tbsp chopped fresh parsley

  • 1 small garlic clove, minced

  • Pinch of salt + pepper

  • Splash of lemon juice (optional)

Mix and refrigerate.

STEP-BY-STEP INSTRUCTIONS

1. Prep the Steaks

  1. Pat steaks dry with paper towels (very important for crust).

  2. Pre-season with olive oil, salt, pepper, garlic powder, and onion powder.

  3. Let them rest at room temperature 25–30 minutes before grilling to cook evenly.

Pro Tip: Salt 45 minutes ahead for even deeper flavor—this dry brines the meat.

2. Preheat the Grill

You want very hot heat.

Gas Grill:

  • Preheat on HIGH for 10–15 minutes (500–550°F / 260–290°C).

  • Clean and oil the grates.

Charcoal Grill:

  • Build a two-zone fire: one side blazing hot for searing, the other cooler for finishing.

  • When coals are white-hot and glowing, it’s ready.

3. Grill the Rib Eye

FOR CLASSIC SEAR (Most Common Method)

  1. Place steak directly over high heat.

  2. Sear 3–4 minutes without moving.

  3. Flip and sear the other side 3–4 minutes.

  4. Move to cooler side of grill (indirect heat) to finish cooking.

Estimated Times By Doneness

  • Rare: 120–125°F (49–52°C) → ~6–7 minutes total

  • Medium-rare: 130–135°F (54–57°C) → ~7–9 minutes

  • Medium: 140–145°F (60–63°C) → ~9–11 minutes

  • Medium-well: 150–155°F (65–68°C) → 12+ minutes

Use an instant-read thermometer for accuracy.

Optional Flavor: Herb Basting

During the last 2 minutes:

  • Add a pat of butter + rosemary/thyme onto each steak.

  • Let it melt and drip into the flames for smoky, herbal aroma.

4. Reverse Sear Option (For Thick Cuts 1¾–2 Inches)

  1. Cook steak indirectly first at 250–275°F (120–135°C) until internal temp hits:

    • 115°F for medium-rare

  2. Move over high heat and sear each side 1–2 minutes for a crust.

This method gives the most even pink center and amazing tenderness.

5. Rest the Steak

Remove from grill and rest 5–10 minutes loosely tented with foil.

Why?
Resting lets internal juices redistribute so the steak stays juicy when sliced.

6. Slice & Serve

  • Top with compound butter.

  • Slice against the grain if serving carved.

  • Serve with grilled vegetables, baked potatoes, chimichurri, or garlic bread.

EXPERT TIPS FOR PERFECT RIB EYE

1. Dry the Steak Thoroughly

Moisture prevents browning—dry surfaces crisp and char beautifully.

2. Don’t Over-Season

Rib eye is flavorful; salt + pepper + a little garlic powder is plenty.

3. Use Tongs, Not a Fork

Piercing the meat lets juices escape.

4. Proper Grill Marks

Place steak at 2 o’clock angle → After 2 minutes, rotate to 10 o’clock → Flip and repeat.

5. Manage Flare-Ups

Rib eye’s fat can ignite flames:

  • Move steak to cooler zone if needed.

  • Keep lid closed during flare-ups.

STORAGE & REHEATING

  • Fridge: Up to 3 days

  • Freeze: Up to 2 months

  • Best Reheat: In a 250°F (120°C) oven for 10–12 minutes, then quick 30-second sear if desired.

OTHER RECIPES

A nice rib eye steak recipe to try !
Ingredients:

# 2 beef rib eye steaks, about 8-12 ounces each (look for natural or organic beef)
# 1/4 cup A-1 Steak Sauce
# 1/4 cup Balsamic Vinaigrette Dressing
# 1 garlic clove, minced
# 1/2 teaspoon dried oregano leaves

Instructions:

# In a mixing bowl, combine the steak sauce, dressing, garlic and oregano (Save 1/8 cup of the mixture)
# Put the rib eye steaks in a large resealable plastic bag
# Pour remaining 3/8 cup of the marinade over steaks and seal the bag
# Place in refrigerator for al least 30 minutes to marinate
# Turn on your grill to medium-high heat
# Remove rib eye steaks from bag and marinade and discard the marinade
# Place the rib eye steaks on your grill and cook about 4 - 5 minutes on each side or until medium doneness (160 degrees F will be medium doneness)
# Serve drizzled with the saved 1/8 cup marinade mixture

Serve this grilled rib eye steak with some grilled vegetables and a salad of mixed greens with my Balsamic Vinaigrette Dressing ..delicious indeed...enjoy it !

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The Perfect Rib Eye Marinade



THE PERFECT RIB-EYE STEAK MARINADE 

Why This Marinade Works

Rib-eye steaks already have great marbling, but a balanced marinade adds:

  • Acidity → slightly tenderizes and brightens

  • Salt & umami → deeply seasons the meat

  • Aromatics & herbs → boost complexity

  • Fat → helps flavors penetrate and improves browning

This marinade is bold enough for grilling, pan-searing, or broiling.

Ingredients (For 2–4 Rib-Eyes)

Main Marinade Base

Fresh Aromatics & Herbs

  • 4 cloves garlic, minced or crushed

  • 2 tsp onion powder

  • 1–2 tsp freshly ground black pepper

  • 1 tsp paprika (sweet or smoked)

  • 1 tsp dried thyme or rosemary

  • ½ tsp red pepper flakes (optional for heat)

For the Steaks

  • 2–4 rib-eye steaks, 1 to 1½ inches thick

  • 1–2 tbsp butter for finishing

  • Optional: fresh herbs for serving (parsley, rosemary, thyme)

Instructions

1. Prepare the Marinade

  1. In a large mixing bowl or a resealable bag, combine:

    • soy sauce

    • olive oil

    • Worcestershire

    • balsamic vinegar

    • lemon juice

    • brown sugar

    • Dijon mustard

    • garlic

    • onion powder

    • pepper

    • paprika

    • thyme/rosemary

    • (liquid smoke if using)

  2. Whisk until emulsified and slightly thickened.
    The mixture should taste bold, salty, sweet, and tangy all at once.

2. Marinate the Rib-Eyes

  1. Pat steaks dry with paper towels.

  2. Place steaks into the marinade, ensuring full contact on both sides.

  3. Seal the bag or cover the dish tightly.

Marinating Times

  • Minimum: 1 hour

  • Great: 4 hours

  • Maximum: 8 hours (beef can handle longer, but the flavors are strongest at 4–6 hours)

Rotate the steaks halfway through if possible.

3. Remove Steaks & Prep for Cooking

  1. Remove steaks from marinade and let excess drip off.

  2. Pat lightly with paper towels—just enough to dry the surface for browning.

  3. Let the steaks rest at room temperature for 20–30 minutes before cooking.

4. Grill or Sear the Steaks

Grilling

  1. Preheat grill to high heat (230–260°C / 450–500°F).

  2. Sear steaks 3–4 minutes per side.

  3. Move to indirect heat to finish to your preferred doneness.

Pan-Searing

  1. Heat a cast-iron skillet over high until smoking.

  2. Add a little oil, then the steaks.

  3. Sear each side 2–3 minutes for crust.

  4. Add butter, garlic, and herbs; baste until done.

Internal Temperature Guide

  • Rare: 50–52°C (122–125°F)

  • Medium-Rare: 55°C (130°F) ✔ recommended

  • Medium: 60–63°C (140–145°F)

  • Medium-Well: 65–68°C (150–155°F)

5. Rest & Finish

  1. Transfer steaks to a warm plate.

  2. Top with a small pat of butter.

  3. Rest 5–10 minutes to allow juices to settle.

  4. Slice against the grain and serve.

Extra Add-Ons (Optional but Amazing)

Herb Butter Topping

  • 2 tbsp softened butter

  • 1 tsp chopped parsley

  • ½ tsp minced garlic

  • pinch of salt

Steakhouse-Style Additions

Heat Boosters

  • drizzle with chili oil

  • sprinkle with cayenne

  • add a spoonful of chimichurri


OTHER RECIPES

INGREDIENTS

* 1 (12 ounce) bottle red wine vinegar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1/2 tablespoon minced onion
* 1 teaspoon ground black pepper
* 2 (10 ounce) beef rib eye steaks

INSTRUCTIONS

1. In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.
The rib eye steak marinade recipe is ready to serve...enjoy the feast ! Nice !

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